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Recipes from Recent Cooking Demos

Big thanks to all who attended Customer Appreciation Day on July 13th! What a great turn out!


Pat Simon, Owner of Customer Cafe

Custom Cafe

Custom Café  has been a vendor at our market for ages! They sell amazing custom soup/dip/bread dry mixes that are free of fake ingredients, like “natural flavors” and preservatives.

Custom Cafe Dill Potato Salad:

Ingredients

  • 1 package Custom Café Dilly Dip Mix
  • 3 lbs red potatoes
  • 8 oz sour cream or Greek yogurt
  • 2/3 cup mayonnaise
  • 1 cup chopped celery
  • 1 bunch green onions, sliced

Directions

Place potatoes in a large pot and cover with at least 1 inch of salted water. Bring to a boil, reduce heat slightly and cook about 15 minutes until tender but firm. Drain, cool and cut into bite size pieces.

Combine dip mix with mayo and sour cream. Pour over potatoes. Add celery and green onions. Toss to coat evenly. Cover and refrigerate at least 2 hours, or overnight.


Custom Cafe Fiesta Wraps or Pinwheels:

Ingredients

  •           1 package Custom Café Fiesta Dip Mix
  •           16 oz soft cream cheese

Directions

Mix dip with cream cheese and chill at least two hours to meld flavors. Spread on large spinach tortilla. Top with fine shred Mexican blend cheese and then get creative! For a wrap add thin sliced turkey, finely shredded lettuce and, if you’re feeling fancy, cilantro.  You can do the same for pinwheels OR add rinsed/drained black beans, green chilis, chopped black olives & green onions. Roll and rake in the compliments!


Megan (Left) and Michelle (Right), Owners of Hazel’s Kitchen

Hazel’s Kitchen

Hazel’s Kitchen is owned by Coppellians and mother-daughter duo, Megan and Michelle. Their home baked goods have customers coming back for more weekly!

Blueberry Cornmeal Muffins
Adapted from: Bake from Scratch
Makes: 8 Jumbo Muffins or 15-16 Regular Muffins

Ingredients

  • 1 2/3 cups (209 grams) all-purpose flour
  • 1 cup (150 grams) yellow cornmeal
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) salt
  • ½ cup (113 grams) unsalted butter, softened
  • 1 1/3 cups (293 grams) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole buttermilk
  • 1 ½ cups fresh blueberries
  • 5-6 slices of cooked bacon, chopped, divided (optional)
  • Thyme Glaze (recipe follows)

Directions

  1. Preheat oven to 425 degrees.  Line the muffin pan with paper liners. 
  • In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. 
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla. 
  • Gradually add flour mixture to butter mixture, alternating with buttermilk.  Begin and end this process with the flour mixture.  Beat until just combined after each addition. 
  • Fold in the blueberries and all but one slice of the chopped bacon.   
  • Spoon batter into prepared muffin cups.  Bake for 5 minutes.  Reduce oven temperature to 350 degrees and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, approximately 10-15 minutes more if making regular muffins and approximately 25-30 minutes more if making jumbo muffins.  Let cool in pans for 5 minutes.  Drizzle with Thyme Glaze when warm and sprinkle with reserved bacon pieces. Serve warm or at room temperature. 

Thyme Glaze
Makes: 1/3 cup

Ingredients

  • ¼ cup (50 grams) granulated sugar
  • ¼ cup water
  • 4 sprigs fresh thyme
  • 1 ¼ cups (150 grams) confectioner’s sugar

Directions

  1. In a small saucepan, bring granulated sugar, ¼ cup water and thyme to a boil over medium-high heat, stirring occasionally.  Cook until sugar is dissolved, about 5 minutes.  Remove from heat, and let cool completely.  Remove and discard thyme sprigs. 
  • After syrup has been cooled completely, in a small bowl, whisk together confectioners’ sugar and the thyme syrup until smooth. 
  • Use immediately.

T- Rex Pickles

Travis, owner of T-Rex Pickles is a Dallas based producer who makes
unique pickles with locally sourced produce and craft beer.

The Coppell Farmers Market fulfills grocery needs year-round.  Vendors are vetted to ensure they grow and produce what they sell. Open Saturdays, 8am-noon. Located at 768 W. Main St. in Old Town Coppell.

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